Time Magazine’s Joel Stein wrote a piece on his experiences exploring meaty cocktails with The Modern Mixologist, Tony Abou-Ganim, who apparently creates drinks using “elk-bouillon”.

According to Stein, “In this meat-happy era, when diners serve bacon doughnuts and every menu item comes with an option of adding chicken, one cannot expect to consume alcohol without killing an animal. Fat-washed cocktails, as drinks with meat-infused liquor are called, are popping up at lots of swanky bars.”

Click for full story on “Cocktails for Carnivores: Drinks Infused with Meat” via Time.com.

Vagabond writer Robert Haynes-Peterson of Examiner.com, and HalogenLife.com has made a statement with his Swine Flu Cocktail, which he is billing as the cocktail for “troubled times.” Continue Reading »

Bakon Vodka, the bacon flavored vodka produced by Black Rock Spirits of Seattle, is a little difficult to wrap your head around. It’s vodka, that tastes like…bacon? Amazing… Continue Reading »

Bacon and vodka. Sounds ridiculous, right? Well, I was at a bar the other night talking to the bartender and the subject of bacon came up. One thing led to another and he finally came out and told me that he tried and experiment involving bacon and vodka. Continue Reading »